Wednesday, October 26

Coconut Basmati Rice

Swap coconut milk for water the next time you cook rice


Coconut Basmati Rice


I love rice – it’s cheap, it’s an amazing hangover cure (eat a bowl of rice after a night out and you’ll feel better within minutes), and I even have a section in this blog dedicated to rice dishes. I’m addicted to the frozen, double-serving size brown rice packets available at Trader Joe’s or Whole Foods, but my first rice love is Basmati. My mom is the self-titled “Rice Queen” and most of our meals growing up were accompanied by salty, buttery basmati rice. This coconut version is a great variation on the standard, and I love the technique of toasting the uncooked rice in butter before adding the liquid. Serve it under Asian wings, Thai curry, or spicy stir-fries.
Coconut Basmati Rice:
  • Melt a small pat* of butter in a small sauce pot.
  • Add in 1 c. of basmati rice** and toast for 2-3 minutes, stirring constantly.***
  • Pour in 1 c. unsweetened coconut milk and 3/4 c. water and bring to a boil.
  • Reduce the heat to a simmer and cover the pot with a lid.
  • Cook the rice for 20 minutes, or until all the liquid is absorbed and the rice is tender.
  • Fluff the rice with a fork and season with salt.

Serves two-four (side dish) 
*About 1/2 tbsp.
**Or any long-grain white rice.
***This brings out the rice's nutty flavor.